12 inch wood skewers
3 pounds of boneless skinless chicken breast cut in strips of 3 the long way
1 pint of butter milk
2 Cups of Chicken Crack
2 Cups of oil
We put all chicken which has been polked with a fork or knife several times in a rectangle cake pan, we add the butter milk, moving the pieces around to make sure all are covered.
We let the buttermilk soak in for 2-3 hours (the longer the better).
We then skewer the pieces (2 of them) long ways on birch skewer (this can also be done in advance of placing the chicken in buttermilk) make sure to scrunch them up a bit to build thickness.
We then roll the skewered chicken in Chicken Crack and place in a deep fryer heated to 350 degrees, you can use a large frying pan if fryer is not available. You are also able to do this in a oven by placing 3/4 cup oil in a rectangle cake pan and placing the chicken in a 400 degree oven, turn after 20 minutes and continue to oven fry for an additional 10 minutes or until crispy, once removed from oil place on paper towel to drain.
Cook till juices run clear and coating is a golden light brown, in a fryer it takes about 5-6 minutes.
We serve this with ribbon potato fries but you can use pan fried potatos or any other sides you like.